| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Hıstory Of Turkısh Cuısıne | SAU 062 | 0 | 2 + 0 | 2 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. ARİF BİLGİN |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Handling the development of Turkish culinary from the early nomadic Central Asian Turkish communities to nowadays in the context of continuity and change. |
| Dersin İçeriği | Continuity and changes seen in the Turkish culinary culture from the nomadic Central Asian Turkish communities to nowadays will be handled in the context of organization, foodstuff and cooking techniques. |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Apprehends the relationship of Turkish culinary culture with the geography and life style. | Lecture, Question-Answer, Discussion, | |
| 2 | Analyses the contribution of the transition to residential life to the development and enrichment of culinary culture | ||
| 3 | Evaluates the deep change in the culinary culture caused by Turkish immigration intended for the West | ||
| 4 | Argues the long term effects of the geographic discoveries to the world cuisine in general and especially to the Turkish cuisine | ||
| 5 | Apprehends the Ottoman cuisine as a composed cuisine uses the depot of both East and West. | ||
| 6 | Evaluates the foodstuff combination and cooking techniques of the Ottoman cuisine which is changed in time. |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Introduction: About the world cuisine culture and researching the history of Turkish cuisine | |
| 2 | Nomadic Turkish cuisine in the Central Asia | |
| 3 | Transition to residential life, Islamization and Change | |
| 4 | Immigrations and interaction with the Persian-Arabic cultural areas | |
| 5 | Nourishment habits in the Seljukids | |
| 6 | Nourishment habits in the Mamluks | |
| 7 | Nourishment culture in the Anatolian Seljukids and 14th century Anatolia | |
| 8 | 15th century Ottoman cuisine | |
| 9 | MIDTERM EXAMINATION | |
| 10 | Zenith of the Ottoman Cuisine: 16th Century I | |
| 11 | Zenith of the Ottoman Cuisine: 16th Century II | |
| 12 | Turkish cuisine that changed tiwh geographic discoveries | |
| 13 | Change in the Ottoman Cuisine: 19th Century I | |
| 14 | Change in the Ottoman Cuisine: 19th Century II |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 1. Ödev | 20 |
| 2. Kısa Sınav | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 2 | 32 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 1 | 16 |
| Toplam İş Yükü | 48 | ||
| Toplam İş Yükü / 25 (Saat) | 1,92 | ||
| Dersin AKTS Kredisi | 5 | ||